Recipe: Spinach Artichoke Dip

There is a big chain restaurant that I visit a couple of times a year, simply because I ADORE their spinach artichoke dip. The other day I thought to myself, “I need a healthy version of that recipe!” And here it is!!!

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It’s so much healthier and lighter than the restaurant version, and so easy to make, that I’ve been making it every weekend. This will be a really fun appetizer in the holidays. If I don’t have the artichoke hearts and spinach on hand I’ll throw in other veggies such as olives and kale and I’ve enjoyed those versions just as much!

A couple of notes: I like baby spinach better than regular spinach because it isn’t as “grainy” and I do 99% of my cooking with ghee, but if you don’t have any then use some other high-heat flavorless oil.

Saute ghee and onion on medium-high flame for 3-5 minutes until softened, add garlic and turn down to medium heat. Toss until garlic begins to turn color (30-seconds about). Add artichoke hearts and salt and saute 2-minutes. Add spinach, stir and cook until fully wilted. Strain off excess liquid. Grab a casserole dish (about 9×9 inches) and mix everything above with the yogurt and feta. Taste and add more salt if you want. Spread out evenly. Sprinkle with Italian cheese and bake at 400-degrees for 20-minutes or until cheese is golden brown. Serve WARM with tortilla chips or bread.

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